Enzymatic activity of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. var. reticulatus cv. Glamour) during chilled storage
The objective of the present work was to investigate the effects of alginate coating combined with repetitive pulsed light (RPL) treatment on the enzymatic activity of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment...
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| Autors principals: | , , , , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
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| Accés en línia: | http://psasir.upm.edu.my/id/eprint/68875/1/%2820%29.pdf |
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